Seafood contains Thiamin (Vitamin B1) which the body needs for muscle strength and memory. The Chia seed adds a great boost of fibre to the gluten free delight.
400g desiree potatoes, scrubbed
400g cauliflower, trimmed and cut into florets
200g piece of hot smoked salmon
1 red chilli, chopped finely
1/2 tsp lemon rind
1/2 tbs lemon juice
3 shallots, finely sliced
2 tbs ground chia seed
1/2 cup chopped coriander
2 tbs sunflower oil to cook
1.Cut the potatoes into quarters and cook for 20–25 minutes until they are soft. While the potatoes are cooking, steam the cauliflower for 12–15 minutes until it is tender.
2.Mash the potatoes and transfer them to a large bowl.
3.Place the cauliflower in a food processor with the salmon, chilli, lemon rind and lemon juice and process until the mixture is well combined but retains some texture.
4.Transfer to the bowl with the mashed potatoes and add the ground chia, shallots and coriander and mix until the mixture is well combined.
5.Using your hands form small patties approximately 6cm in diameter.
6.Heat a non stick pan with a little sunflower oil and cook the patties for 3–4 minutes on each side.
7.Transfer to a baking tray lined with baking paper and place in the oven (160C) to keep warm. Serve with an accompanying green salad.